Pizza rolls with 02 IPA Spent Grain Flour
- Mix the Spent Grain Flour and wheat flour together.
- Dissolve the yeast in the lukewarm water and add 1/3 of the flour mixture.
- Leave for 30-45 minutes or until it starts to form bubbles.
- Add oil and salt to the bubbling yeast mixture and then add the remaining flour mixture, stirring a little at a time. When the dough is pliable and does not stick to the table and fingers, do not add any more flour. There may be a little flour left over, set it aside and use it when rolling out the dough.
- When the dough is too firm to stir, transfer it out onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
- Place the dough in a bowl greased with olive oil and let it rise, covered with a slightly damp tea towel, on the kitchen counter for 1½ hours (or until it has doubled in size).
- Sauté the onion and garlic in a splash of olive oil in a frying pan.
- Add the grated carrot and parsnip and sauté over medium heat.
- Add the chopped tomatoes and bring to the boil with the spices.
- Season to taste with salt and pepper and possibly a little balsamic or white wine vinegar.
- When the dough has finished rising, divide the dough into two equal pieces and gently mould them into a square pizza base.
- Add tomato sauce, grated mozzarella and your favourite toppings to the two pizza bases.
- Suggested toppings: Ham, chorizo, olives, anchovies, thinly sliced potato, thinly sliced aubergine, etc.
- Roll the dough into a roulade and cut 4 cm thick pieces. Press them flat on a piece of baking paper and bake the pizza rolls at 230 °C for 10-15 minutes.
Cool on a baking tray. The pizza rolls can be frozen and taken out in the evening, so they are ready for a lunch box the next day.
Nutritional contentEnergy (kJ) 635
Energy (kcal) 152
Fat (g) 3,6
- of which saturates (g) 0,5
Carbohydrate (g) 23,4
- of which sugars (g) 2,0
Dietary fibre (g) 3,7
Protein (g) 4,5
Salt (g) 0,8